low sugar vegan lemon curd

I cannot believe it's been a whole month since I posted.

But vacation,

a weekend getaway,

plus back to school craziness and redoing a kitchen put a glitch in my best laid plans to share recipes.


I've been wanting to post this recipe for vegan lemon curd for ages. It took awhile to get it just right, but it is so worth the wait.

Reducing sugar, refined or otherwise, is tricky, especially when working with lemons, limes and other highly tart and acidic fruits. After playing around and praying about it (yes, God is good to answer even in these trivialities of life), the winning combination includes stevia, white grape juice and agave or coconut nectars.

When the batch is freshly made, it's lovely to drizzle on blueberry pancakes or spread on scones. After refrigerating, it sets up and takes on the texture found in lemon meringue pie, but can still work as a spread on pancakes, scones, muffins or straight out of the jar.

Low-sugar, Vegan Lemon Curd (recipe notes follow)
dairy-free, fruit-sweetened, gluten free, grain free, low sugar, oil free, refined sugar free, vegan

3/4 c. lemon juice
1/2 c. 100% white grape juice
2 scoops of stevia*
2 T agave or coconut nectar
6 T corn starch, organic is best
1/4 tsp. salt
1 c. full fat coconut milk
1 T vegan butter

1. Combine first six ingredients in a medium sauce pan over medium high heat.
2. Whisk constantly until mixture begins to thicken, then whisk in the coconut milk and vegan butter until smooth and pudding-like.

Recipe notes:
Though the recipe is basic and seems straightforward, it really is hard to describe what consistency is needed. The first few times I made this, the mixture seized up and got really thick, but once I added the coconut milk and vegan butter and whisked like mad, it smoothed up in the right consistency. If it seems too runny after you've added the coconut milk and vegan butter, just keep whisking it over medium-low heat until it thickens to the desired consistency.

I chose agave or coconut nectar as the sugar-based sweetener in the recipe since they have a low glycemic index.

*100% pure stevia usually comes with it's own scoop that looks tiny but is adjusted for the big punch pure stevia provides in a recipe. If you're without this small scoop, try 1/16 tsp. stevia using your 1/8th tsp measure.

roasted eggplant pasta with pine nuts and basil

So far, our somewhat anemic garden has produced two japanese eggplants. And what better way to use them than to put them in pasta?!

Here's a super simple recipe that is quick to prepare and yummy to eat. The measurements are for a single serving but you can easily double it, triple it or plan it for a crowd. These measurements are also only a suggestion. If you like more or less eggplant, pine nuts or basil, adjust away.

Feel free to use your favorite marinara sauce. I'll be including the recipe for my favorite sauce on the blog in the near future, but it's your basic tomatogarliconionoreganosaltpepper kind of sauce.

I think this works best with the smaller, skinnier japanese eggplants, mostly from the visual aspect of eating, but the standard eggplants usually found in a grocery store will work as well.

roasted eggplant pasta with pine nuts and basil (recipe notes follow)
dairy free, gluten free, oil free, peanut free, soy free, sugar free, vegan
1 japanese eggplant

salt
pepper
garlic powder
pasta sauce
1/8 cup of pine nuts
2 T chopped basil
brown rice fusili (or favorite pasta)

To prepare the eggplant:

1. Scrub skin well with a veggie brush, then slice into rounds about 1/2" thick.
2. Season with salt, pepper and garlic powder - as many dashes per your taste.
3. Place on a baking sheet or in a pie tin and put under the broiler, keeping a close watch on it so you don't burn the eggplant.
4. Cook 5-10 minutes, turning at least once, until each side is nicely toasted.

Meanwhile...
1. Prepare your pasta according to the package directions.
2. Warm your sauce, measure your pine nuts, rinse and chop your basil.

When everything is ready...
Spoon pasta into the bowl, add your sauce, then add the eggplant, pine nuts and basil.

Recipe notes:

• I usually use 2-3 dashes each of the seasonings
• I chose to roast the eggplant to keep this recipe oil free. No need to line or oil the pan or baking sheet. You could grill the eggplant instead if you like.
• I like the brown rice pasta from Trader Joe's for the price and the taste.

recipe review: curried chickpea cucumber wrap

With temperatures heating up, I excited to try this wrap from this blog. Another that I frequent in search of new recipes to try.

Kathy calls it the Sweet, Spicy, Curry Chickpea Cool Cucumber Wrap - a mouthful, but a delicious one. :) You can see the original recipe and pictures here.

Find my other recipe reviews here.

For the most part, I kept to the recipe with only a few modifications: I eliminated the coconut oil and raisins, kept the turmeric to 1 tsp, added an extra garlic clove, replaced the coconut sugar with date paste and reduced the pepper to a few dashes and did not add the apple cider vinegar to the cucumber salad. I also added lettuce to the wrap because I felt it needed it. The first time I tried it, I forgot the cashews. I think it tastes better with them in, but if you need to leave them out for dietary reasons, the wrap still is tasty.

Here's the recipe slightly re-wrapped:

Curried Chickpea Cucumber Wrap (recipe notes follow)
dairy free, fruit sweetened, nut free option, oil free, peanut free, soy free, sugar free, vegan

2 cloves garlic, minced
1 medium onion, chopped
 1/4 cup fresh lemon juice
1 tsp turmeric powder
1 tsp curry powder
1/4 tsp salt (or to taste)
few dashes pepper
1 Tbsp date paste
15-17oz. chickpeas, cooked
2 extra large or 3 medium-large wraps
1-2 lettuce leaves per wrap
1/4 cup raw cashews (optional)

Cucumber Salad:
1 cup cucumber, thinly sliced
1/2 cup apple, chopped or sliced in rounds
2 tsp tahini
1 Tbsp fresh lemon juice
pinch of black pepper

Saute the onion and garlic in a little water until softened, then add in the lemon juice, spices, and date paste. Stir to combine and break down the date paste and then add in the chickpeas. Meanwhile, prepare the cucumber salad and lettuce. To assemble the wraps, add the lettuce to the wrap first, then add the cucumber salad and chickpea mixture and sprinkle on the cashews. Roll up and enjoy.

Recipe notes: I might try this with a little coconut oil (as the recipe originally called for) next time I make it for the added flavor dimension and moisture. Either than or use unsweetened shredded coconut plus a little extra water. I think a sweetener of some sort is necessary for the recipe because it compliments the curry and I went with date paste to keep this sugar free. I also would try slicing the apples into rounds to mirror the shape of the cucumber. While the chickpea mixture can be stored in the fridge for a few days, I think the cucumber salad tastes best fresh so make only enough for your wraps or use it all.

favorite asian inspired salad

 

Ever since I discovered the Thai-style peanut dressing and then modified it to this, I've been pouring it over a salad of sturdy veggies from the brassica family.

At it's most basic (and when I'm in a hurry and running low on ingredients), I tear up kale, dice rutabaga, toss it all in a bowl and garnish it with the thai dressing and sunflower seeds. If I have cabbage, cauliflower and leftover pasta (I use Trader Joe's brown rice fusili pasta) and sweet potato fries in they go too. Carrots occasionally will also make an appearance.

Since this salad has been a hit with many people and it's one I rarely go a week without preparing, I had to share. Feel free to adjust to your won favorite combo of veggies, though I'm not sure lettuce and it's cousins would work too well, though romaine might hold up okay.

In the recipe picture, the combination features kale, cabbage, carrots, a bit of onion, brown rice fusili and sunflower seeds along with the dressing. The recipe reflects how I would prepare it for guests and I've added other suggestions for mix-ins or mixing it up.

Asian Inspired Salad (recipe notes follow)
candida diet friendly*, dairy free gluten free, oil free, paleo friendly*, peanut free, refined sugar soy free, sugar free, vegan

kale, destemmed, roughly chopped
red or green cabbage, roughly sliced or shredded
carrots,*peeled into strips or shredded
green onions, finely sliced
sunflower seeds

Additional mix-in/combination options:
cauliflower, roughly chopped
sweet potato fries*, diced
rutabaga, diced
raw brussel sprouts, finely sliced or shredded
brown rice pasta*
red pepper, finely sliced

Prepare all veggies and mix together in a large bowl. Prepare the dressing (recipe here). If making for guests, prepare the basic recipe and provide additional mix-ins for each guest to customize their own salad.

recipe notes: omit these options for the strict portion of the candida diet and/or for a paleo-friendly salad

recipe review: warm nacho dip

I'm always on the lookout for new recipes to try and add to my repertoire of favorites and old standbys so I thought it would be fun to record recipes I try and note any changes I made.

First up is the "Life Affirming Warm Nacho Dip" from the Oh She Glows cookbook (found on page 83). I made this one over the weekend for a family gathering and it was a hit. Even with (most of) the kids...and we had all nine of the cousins there to sample it!

Here's the ingredient list for the original recipe:
cheese sauce:
1 cup raw cashews, soaked 2 hours to overnight
1 cup peeled, chopped, cooked carrots
2 T nutritional yeast
2 T fresh lemon juice
1 large garlic clove
1 1/4 tsp. fine-grain sea salt
3/4 tsp. chili powder
1/2 tsp. onion powder
1/4 to 1/2 tsp. cayenne pepper (optional)
2/3 cup water

dip:
1 cup chunky marinara sauce
1 cup finely chopped sweet onion
2 to 3 handfuls roughly chopped baby spinach
1/2 cups crushed corn chips or bread crumbs
1-2 finely sliced green onions for garnish (optional)

Before I made the recipe, I knew I'd want to sub in salsa for the marinara sauce and I adjusted the seasonings as I went along so I could reduce the salt content. If you're looking to cut back on salt, one of the tricks I learned is to amp up the quantities of your spices, sometimes by as much as doubling or tripling. I did include the cayenne, but only put in a dash. The corn chips/bread crumb topping also could be left off for dietary reasons, but it does put a nice finish on it.

Here's the recipe as I made it:

Warm Nacho Dip (recipe notes follow)

vegan, dairy free, gluten free, oil free, paleo friendly, sugar free

cheese sauce:
1 cup raw cashews, soaked 2 hours to overnight
1 cup peeled, chopped, cooked carrots
2 T nutritional yeast
2 T fresh lemon juice
2 large garlic cloves
3/4 tsp. salt
1 tsp. chili powder
1 tsp. onion powder
dash cayenne pepper (optional)
2/3 cup of water

dip:
1 cup salsa
1 cup finely chopped onion
2 to 3 handfuls roughly chopped spinach
1/2 cups crushed corn chips (optional)
1-2 finely sliced green onions for garnish

1. To soak the cashews, place in a bowl and cover with water. Then drain and rinse.
2. To ensure some of the vitamins from the carrots wouldn't do down the drain (literally!), I boiled them until they were fork tender and all the water had boiled off. If you try this, watch carefully or the carrots will burn. You also could steam them.
3. Place the soaked cashews, cooked carrots and remaining sauce ingredients in a food processor or blender and blend until smooth. Add more water if necessary.
4. In an oven safe dish combine the sauce with the salsa, onion and spinach and garnish with the corn chips if using.
5. Bake in a 350 oven, uncovered for 30-35 minutes, making sure your corn chips don't burn.
6. Garnish with green onions if using and serve immediately.

recipe notes:

• salt: when I originally made this, I used 1 tsp of regular table salt but still found this a bit salty, so I would try it next time with 3/4 tsp. salt as I reflected in the ingredients
• I used Pace Mild salsa which is sugar free
• I chopped the spinach a little more finely than "rough" to make it more kid-pleasing
• I think the green onions are essential as an added flavor layer but you could still leave it out
• although this recipe is meant to be warmed, I also enjoyed it cold

621 thai dressing

In this past year, I've developed a taste for Thai food and in my quest for new recipes to try out, I stumbled upon a peanut-based Thai dressing here. Not only did it go well with stir fry, but I discovered it was an excellent dip for spring rolls and a yummy dressing for salads.

Then, earlier this year, I felt led to do a sugar fast to rid my body of what I suspected was a yeast overgrowth. Most candida diets also nix peanuts because of the mold it comes with as well as soy sauce. Challenging as that diet was, God encouraged me in that time to experiment with recipes - things I might not have tried otherwise.

Thankfully, almonds and the red curry paste still made the cut and coconut aminos works well as a soy sauce substitute.

So here's my new favorite dressing which I like even better because it is sugar free and is super simple to make. I call it the "621 Thai salad dressing" because the simple tablespoon and teaspoon measurements.

621 thai dressing (recipe notes follow)
sugar free, peanut free, soy free

1 teaspoon garlic powder
1 teaspoon powdered ginger
1 teaspoon red curry paste
6 tablespoon coconut aminos
6-8 tablespoon almond milk (or other non-dairy milk)
6 tablespoons almond butter

Add all ingredients to a jar and stir or shake until thoroughly mixed. Add more almond milk if needed or for desired consistency.

recipe notes: I opted to create this recipe using garlic and ginger powered because it's quick and easy. Most days I would not have the patience to mince the garlic or ginger for the dressing. I recommend using organic powdered ginger or a brand that does not add sulfur.

I'm not sure how another type of non-dairy milk will affect the taste or consistency. If you use something else, try the recipe with 6 T first, and work your way up to perfect pourability.

I usually use roasted almond butter, either chunky or smooth. Raw almond butter would work too, but it might affect the taste/consistency.

easy-as-pie dark chocolate dump cake

Gooey.
Chocolately.
Quick.
Easy.
Sugar free.
Oil free.
Gluten free.
Healthy.
Delicious.

Impossible to accomplish in just one recipe?

Not at all.

I've been experimenting with date paste and how to incorporate it into recipes to reduce or eliminate the need for added sugars, even unrefined sugars like maple syrup and agave nectar. Sugars suppress the immune system so cutting back on them, especially during cold & flu season, is one of my goals.

What I love about this recipe is that it takes just 5 ingredients for both the cake and the frosting.

There's only one thing that could make this cake sweeter: buying fair trade cocoa powder. 

 
Here's the harsh reality: Chocolate is a $2 billion industry. Want to guess how much the average cocoa farmer receives from these profits? Less than $2 per day - an annual income totaling less than $730. (See info from Oxfam here) That's my grocery bill, give or take a few dollars for one month!

Here's a harsher reality: It doesn't have to be this way. Anyone...you, me and every chocolate you know, can choose to buy chocolate only from companies that fairly compensate their workers for the cocoa they harvest. Look for the fair trade label and read about the company's practices on their labels and websites.

While fair trade chocolate costs more than slave chocolate, the cost not to do so is higher.

Here's one other free, fast way to further sweeten the deal: You can sign Oxfam's petition to tell Nestle, Mars and Mondelez (the three largest chocolate purchasers) to change their buying policies to make a positive difference in the lives of their farmers. Signing this petition takes less than one minute. Please consider doing so within the next 60 seconds.


And now, here's the recipe :):

Easy-as-Pie Dark Chocolate Dump Cake
3 c. date paste
3 c. almond milk (or other non-dairy milk)
5 T fair trade* unsweetened cocoa powder + 3 T for icing
1 tsp baking soda
2 c flour (I used spelt, for gluten free option, I used brown rice flour)

1. In a medium saucepan combine date paste and non-dairy milk and warm over medium heat until the date paste breaks down and combines with the milk to make a smooth paste. A potato masher works best to help break up the paste.

2. Remove 2 cups of the date/milk mixture and set aside

3. Dump 5 T cocoa powder, baking soda and flour into the pot and stir to combine.

4. Pour mixture into a greased 8 x 11.5 baking dish and bake in a 275 degree oven for 30-40 minutes.

5. While the cake is baking, make the icing by returning the 2 reserved cups of the date/milk mixture, add 3 T cocoa powder and stir to combine. If the icing needs thickening, stir over medium heat until the desired consistency for your icing is reached. Spread icing over cooled cake.